Aromatic Venezuelan Reina Pepiada Arepa
Juicy Chicken Filling in Golden Cornmeal Pockets
A Venezuelan classic featuring fragrant shredded chicken, creamy avocado, and bright herbs, encased in twice-cooked cornmeal arepas.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Arepas
For the Chicken Filling
For the Avocado Dressing
For the Garnishes
Preparation
Preparing the Arepa Dough
Combine dry ingredients
In a mixing bowl, combine masarepa flour and salt.
Pro Tip: Use masarepa flour for an authentic flavor and perfect texture.
Add water
Gradually add warm water, stirring continuously until a dough forms.
Knead and rest
Knead the dough for 3-5 minutes until smooth and let it rest for 10 minutes.
Preparing the Chicken
Season the chicken
Season chicken breasts with salt and pepper.
Cook the chicken
Heat olive oil in a skillet over medium heat, add chicken, and cook until fully cooked.
Ensure the chicken reaches a safe internal temperature. Pro Tip: Add a splash of chicken broth while cooking for added moisture and flavor.
Shred the chicken
Shred the cooked chicken using two forks.
Cooking Process
Shaping the Arepas
Divide the dough into equal portions and shape into discs. Press the center to flatten slightly.
Cooking the Arepas
Heat a skillet over medium-high heat. Cook arepas for 3-4 minutes on each side until golden brown.
Second Bake for Arepas
Transfer to a preheated oven at 350°F (175°C) for 5-10 minutes.
Plating & Serving
Aromatic Venezuelan Reina Pepiada Arepa
Aromatic Venezuelan Reina Pepiada Arepa
Garnish and Serve
Split the warm arepas, fill with shredded chicken, top with avocado dressing, and garnish with onion and jalapeño slices.